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On my continuing quest to expand my culinary horizons (and thus avoid the dreaded dinner rut), I stumbled across this recipe. Not only is it simple, it’s hearty, filling, satisfying, and quick. It delivered a punch even though I held back on the spice, and I love when a dish has everything from noodles to veggies, and with some pre-cooked shredded chicken, it also has plenty of protein. It’s an all-in-one dinner that I’m keeping the recipe for.

Ingredients:

Sauce
1/2 cup soy sauce (I used reduced sodium)
1/2 cup rice or white vinegar
2 Tablespoons sesame oil
1/4 cup brown sugar
1 Tablespoon oyster sauce
2 Tablespoons hoisin sauce
1 Tablespoon chili paste (if using dried chilis, reduce to 1/4 to 1 teaspoon, depending on heat preference)
1/2 cup water
2 teaspoons cornstarch
Stir Fry
1 small bunch green onions, divided and minced
2 Tablespoons minced ginger (or 1 Tablespoon powdered ginger)
5 garlic cloves, minced
Splash olive oil
12 ounces noodles (we used udon, but ramen, rice, or lo mein would be delicious )
5 cups roughly chopped green cabbage
2 cups shredded carrots
2 cups precooked, shredded chicken (optional)
Prepare the sauce by mixing together the soy sauce, vinegar, chili, sesame oil, and brown sugar. In another small bowl, whisk together the water and cornstarch. Pour the cornstarch slurry into the sauce and whisk to combine. Meanwhile, cut the root off the green onions. Mince the white and light green part of the onion. Set aside. Slice the green tops, and set aside. Cook noodles according to package directions (slightly underdone is preferably to overdone, as the noodles will continue to cook in the stir fry). Rinse under cool water to keep the noodles from sticking together. While noodles are cooking, in a large skillet over medium heat, combine a splash of olive oil with the ginger, garlic, and minced white and light green parts of the green onions. Cook until fragrant and starting to brown, one to two minutes. Mix in cabbage and carrots (and chicken, if using). Cook another four to six minutes with the lid on, or until the veggies are beginning to get tender, yet are still crisp. Stir in the cooked noodles. Give the sauce another whisk to lift any settled cornstarch. Poor into the skillet and stir to combine. Cook two to three minutes or until the sauce is thickened. Serve hot and topped with green onion tops and sesame seeds, if desired.

Enjoy!

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